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Rich and Velvety 30-Minute Tomato Soup – vegetarian recipe
Stav Kogan

Rich and Velvety 30-Minute Tomato Soup

This simple, incredibly flavorful tomato soup tastes like it simmered for hours, but is ready in just 30 minutes. The secret is sautéing tomato paste to unlock a deep, concentrated, sun-kissed tomato flavor, perfect for any time of year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 g / 1.06 oz) tomato paste
  • 1 large onion, sliced
  • 1 large carrot, diced
  • Salt and freshly ground black pepper, to taste
  • 3 cups (720 g / 25.4 oz) chopped tomatoes (canned with their juice, or fresh)
  • 1 tsp (5 ml) fresh thyme leaves (or 1/2 tsp / 10 ml dried)
  • 2-3 cups (480-720 ml) vegetable stock, warmed
  • 1 tsp (5 ml) sugar (optional, to balance acidity)
  • Fresh parsley or basil, for garnish (optional)
  • & Variations
  • For a silky smooth, classic soup, carefully transfer the finished soup to a blender and blend until smooth, or use an immersion blender directly in the pot.
  • To make a rich Cream of Tomato Soup, substitute butter for the olive oil. Just before blending, stir in 1 cup (240 ml) of heavy cream, half-and-half, or full-fat coconut milk for a dairy-free option.
  • For an even deeper, sweeter flavor, roast the onion, carrot, and fresh tomatoes with olive oil at 400°F / 200°C until tender and slightly caramelized before adding them to the pot.

Method
 

  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add the tomato paste and cook, stirring constantly, for about 1 minute until it darkens slightly. This step is key for a rich flavor!
  3. Add the sliced onion and diced carrot to the pot.
  4. Season with a generous pinch of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
  5. Stir in the chopped tomatoes and thyme.
  6. Continue to cook, stirring every few minutes, for 10-15 minutes. The tomatoes should break down and the mixture will thicken.
  7. Pour in 2 cups (480 ml) of the warm vegetable stock and stir everything together.
  8. Bring the soup to a simmer.
  9. Taste the soup and adjust the seasoning. If it tastes a little too acidic, stir in the optional sugar. If the soup is thicker than you'd like, add more stock until it reaches your desired consistency.
  10. Serve hot, garnished with fresh parsley or basil.

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 4gFat: 8g

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